Parsi Custard
Parsi Custard
Ingredients:
- Milk 1-1/2 litres
- Sugar 3 tbsp
- Condensed milk 1 tin (14 oz)
- Almonds and pistachios (blanched and chopped) 2 tbsp
- Vanilla essence 1 tsp
- Cardamom powder 1 tsp
- Nutmeg powder 1/2 tsp
- Eggs 6
- Rose water 1 tbsp
- Sugar to make caramel 2 tbsp
Method:
- Boil milk and sugar for 10-15 minutes and add the condensed milk. In a small pan burn the 2 tbsp of sugar to make caramel, when it is brown add in the milk and let cool. Add the beaten eggs and vanilla essence. Pour mixture in a greased ovenproof dish and sprinkle almonds and pistachios, cardamom powder, nutmeg powder, rose water and bake for an hour or till light brown at 180 degrees C. Let cool and then refrigerate. This custard is served chilled and cut in squares.
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